J/SHS

TVL – HE COOKERY
Activity Sheet Quarter 4 - MELC 5
Preparing desserts

REGION VI – WESTERN VISAYAS

TVL - HE (Cookery)
Activity Sheet No. 5
First Edition, 2021

Published in the Philippines

By the Department of Education
Region 6 – Western Visayas

Republic Act 8293, section 176 states:” No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the
government agency or office wherein the work is created shall be necessary for
exploitation of such work for profit. Such agency or office may, among other things,
impose as a condition the payment of royalties.”
This Learning Activity Sheet Is developed by DepEd Region 6 – Western
Visayas.

ALL RIGHTS RESERVED. No part of this learning resource may be

reproduced or transmitted in any form or by any means electronic or mechanical
without written permission from the DepEd Regional Office 6 – Western Visayas.

Development Team of TVL - HE (Cookery) Activity Sheet

Writer: Haide B. Gonzaga, Andrea Pactao

Illustrators: Ronald R. Castillo, Jose Kharlo L. Gambale

Editors: Benilda M. Tambanillo, Myrna A. Defallo, Leo C. Niedes

Layout Artist: Roxan E. Del Castillo

Schools Division Quality Assurance Team: Raymund L. Santiago, Roxan E. Del
Castillo, Anadel T. Jacinto
Division of Bago Management Team:
Allan B. Yap
Ermi V. Miranda
Ma. Lourdes V. Teodoro
Leo C. Niedes
Regional Management Team
Ramir B. Uytico
Pedro T. Escobarte Jr.
Elena P. Gonzaga,
Donald T. Genine
Jeanalyn L. Jamison
Jo-an R. Pet
Introductory Message!

Welcome to TVL - HE (Cookery)!

The Learning Activity Sheet is a product of the collaborative efforts of the

Schools Division of Bago City and DepEd Regional Office VI - Western Visayas
through the Curriculum and Learning Management Division (CLMD). This was
developed to guide the learning facilitators (teachers, parents and responsible adults)
in helping the learners meet the standards set by the K to 12 Basic Education
Curriculum.

The Learning Activity Sheet is a self-directed instructional material aimed to

guide the learners in accomplishing activities at their own pace and time using the
contextualized resources in the community. This will also assist the learners in
acquiring the lifelong learning skills, knowledge and attitudes for productivity and
employment.

*For the learning facilitator:

The TVL HE (Cookery) Activity Sheet will help you facilitate the
teaching-learning activities specified in each Most Essential Learning Competency
(MELC) with minimal or no face-to-face encounter between you and the learner. This
will be made available to the learners with the references/links to aid in the
independent learning mode.

*For the learner:

The TVL –HE (Cookery) Activity Sheet was developed to help you continue
learning even if you are not in school. This learning material provides you with
meaningful and engaging activities for independent learning. Being an active learner,
carefully read and understand the instructions then perform the activities and answer
the assessments. This will be returned to your facilitator on the agreed schedule.
 Quarter 4- Week 5

Learning Activity Sheets No. 1

Name of Learner: _______________________________________________

Grade and Section: ____________________________ Date: ______________

TVL- HE (COOKERY) ACTIVITY SHEET

Preparing Desserts

I. Learning Competency with Code

LO2. Prepare desserts
2.3 Prepare a variety of desserts (Gelatin Dessert)

II. Background Information for Learners

We Filipinos love to prepare foods especially desserts for special occasions

and one of the economical desserts is gelatin dessert.Gelatin desserts range
from simple, fruit- flavored and fancier filled gelatin with whipped cream. Most
gelatin are sold in powdered form. To prepare it, just add hot or cold liquids as
directed on the package and you can make any gelatin dessert special by
allowing it to set in a decorative mold and chill it.
Try molding different flavors/ colors of gelatin in layers in a special glass, or
combine them with layers of fruit or whipped cream.

Photo credit to Haide B. Gonzaga, Andrea Pactao taken at RTNHS School laboratory SY 2021

III. Accompanying DepEd Textbooks and Educational Sites:

Domo, Anecita P., Kong, Aniceta S., Technical –Vocational - Livelihood
Home Economics – Cookery Manual, page 177

IV. Activity Proper: Let us Do It

Activity No. 1 Gelatin Dessert

Equipment / tools needed:
 Casserole
Knife
Measuring cup
Chopping board
Refrigerator

Ingredients/ materials needed:

4 slices ripe mangoes (scoop the flesh)
2 bars gulaman torn into pieces
½ cup pineapple (diced)
½ cup evaporated milk/ fresh
1 pc banana (neatly cut)
2 C water

Procedure:
1 Boil sugar and gulaman in two cups water.
2 Remove from fire, strain through sieve.
3 Add milk and put half of the mixture in a wet mold.
4 Put in a cool place to jell.
5 When partly jelled, arrange fruits in mold and pour the
remaining gulaman.
6. Chill until firm. Serve cold.

Below is the rubric to evaluate your performance.

PERORMANCE LEVEL

DIMENSION Very Needs No

Satisfactory Pts.
Excellent Satisfactory Improvement Attempt
Earned
4 3 2 1 0
1. Use of
tools and
equipment
2.Application
and
procedure
3. Safety
work habit
4.Completen
ess of task
5. Time
Management
 ACTIVITY # 2 Try Me!!!

Creamy Graham de Fruta

Photo credit to Haide B. Gonzaga, Andrea Pactao taken at RTNHS School laboratory SY 2021

Tools Needed: Ingredients Needed:

Knife 1 pack all-purpose cream

Chopping board 1 can condensed milk
Measuring cup 1 C evaporated milk
Rubber scraper 1 sachet gelatin (white)
Wooden spoon 1 can fruit mix
Canister (square) 1 cups sliced mango
Mixing bowl 1 cup prunes/ dates (optional)
Wire whip 1 pack graham biscuit
Refrigerator 1 cup peach halves (optional)
 Procedure:
1. Whip the cream
2. Add condensed milk and evaporated milk, mix well
3. Divide the cream mixture into two parts
4. Base the canister with one part cream mixture
5. Arrange the graham in a canister
6. Put the fruit mix on top of graham
7. Pour a cream
8. Add another layer of graham
9. Arrange the sliced mango, prunes and peach halves
10. Add the remaining cream. Set aside
11. Cook the gulaman according to package direction.
12. Pour the gulaman on top and let it cool.
13. Refrigerate until serving time
Below is the rubric to evaluate your performance.
PERORMANCE LEVEL
Needs
Very No
DIMENSION Improvemen Pts.
Excellent Satisfactory Satisfactory Attempt
t Earned
4 3 2 0
1
1. Use of
tools and
equipment
2.Application
and
procedure
3. Safety
work habit
4.Completen
ess of task
5. Time
Management
Guide Question:

1. What are the different colors of gelatin available in the market?

2. What are your best practices when preparing gelatin desserts?
3. Describe gelatin dessert in one word.

V. Reflection:

1. Do you love to prepare a gelatin dessert?

2.. How can you make your gelatin dessert special?
3. Why is it that gelatin is considered as the most economical dessert?

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